Friday, April 15, 2011

A discussion recently popped-up on the Food In Jars Facebook page about canning your own meat. However, the recipe involved would never pass muster with the USDA because it involved a boiling water bath canning method. I happened to have a book with some tested recipes for canning meat (the right way) so I'm posting them here to share with the discussion participants. If this isn't your thing, carry-on. :-)

All recipes come from a 1995 copy of the Ball Blue Book (which was published AFTER the most recent canning rules updates regarding acid/non-acid foods). I've paraphrased slightly and used abbreviations to make the typing easier.

There are also recipes for roast, spare ribs, steaks & chops, pork tenderloin, pork sausage, and wild rabbit and squirrel (I'm not joking). There are recipes for clams, tuna, crab meat, shrimp, and smelts. If you'd like me to add any of these, just comment below and ask.

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About The Author

My name is Justin. I'm an ordinary 30-something guy with a real passion for food but no formal culinary training. I love exploring food in my home kitchen and all that it offers. I love finding solutions to cooking challenges and sharing them with other home cooks. Cooking doesn't have to be difficult. We can all eat well working within our abilities and budgets. Join me on my food adventure!